Baked Pasta Casserole

Vegetarian Pasta Bake with Marinara Sauce Plant Based Protein Crumbles Fresh Shredded Mozzerella Cheese Baked to Perfection #myvegetarianfamily

Looking for something different to do with pasta? Here is your answer.  It is cheesy, flavorful, hearty, packed with protein from the plant-based protein crumbles, vitamins from the sauce and so delicious! This is an ideal dish to make ahead and take with you to a gathering or serve to a group.  It can also be made and placed in the freezer to heat up on a busy night.  It starts with the pasta of your choice … can be gluten free, quinoa pasta, brown rice pasta, whole wheat or organic white semolina.  Change up the shape to your family favorite too … bow ties, rigatoni, ziti, shells, fusilli, even elbow macaroni will work here.  The key to an Italian pasta bake is to undercook the pasta by a few minutes when boiling because it will soften when baking so don’t overcook it! You can use homemade meatless marinara or a jar sauce will work too, mix the sauce with a frozen bag of plant-based crumbles and some cheese and bake … dinner is ready! Some additions could be to toss in some fresh spinach sauted with garlic, a bag of frozen veggies or pair with steamed broccoli or a salad.

My vegetarian family version is made as pictured with rigatoni, homemade Italian style meatless marinara (that I usually have a jar of stashed away in my freezer), shredded organic mozzarella cheese, and Beyond Meat Beefy Crumbles.

I challenge you to serve this to meat eaters (I did) and they will not be able to detect that they are not eating ground beef … until you tell them … about all of the fat, calories, and time that was saved using a plant-based protein!  Enjoy!!

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Baked Pasta Casserole
Vegetarian Pasta Bake with Marinara Sauce Plant Based Protein Crumbles Fresh Shredded Mozzerella Cheese Baked to Perfection #myvegetarianfamily
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Course Dinner
Cuisine Italian
Cook Time 45 minutes
Servings
people
Ingredients
  • 16 oz Pasta Rigatoni, Fusilli, Shells, Elbow Macaroni
  • 2 cups Shredded Mozzerella Cheese
  • 3 cups Vegetarian Marinara Sauce homemade or jar sauce
  • 10 oz Plat Based Protein Crumbles
Course Dinner
Cuisine Italian
Cook Time 45 minutes
Servings
people
Ingredients
  • 16 oz Pasta Rigatoni, Fusilli, Shells, Elbow Macaroni
  • 2 cups Shredded Mozzerella Cheese
  • 3 cups Vegetarian Marinara Sauce homemade or jar sauce
  • 10 oz Plat Based Protein Crumbles
Vegetarian Pasta Bake with Marinara Sauce Plant Based Protein Crumbles Fresh Shredded Mozzerella Cheese Baked to Perfection #myvegetarianfamily
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Cook pasta according to package directions for 3 minutes less than suggested cook time, drain well, and set aside. It is important not to overcook the pasta as it will continue soften while baking and absorb more liquid from the sauce.
  2. Place plant-based protein crumbles (I use Beyond Meat Beefy Crumbles) in a medium skillet with 1 cup marinara sauce, heat for 2 minutes. Remove from heat.
  3. In a large bowl, combine the cooked pasta, cooked protein crumbles, another cup of marinara sauce, and one cup of shredded mozzarella cheese. Stir gently to combine.
  4. Place combined ingredients in a glass oven-safe casserole dish. Top with the last cup of sauce followed by the other cup of shredded mozzarella cheese.
  5. Bake in oven covered with foil on 375 degrees for 15 minutes. Uncover and cook an additional 10-15 minutes or until cheese is melted and bubbly.
Recipe Notes

*Notes*

  • options are to add cooked fresh spinach or frozen mixed vegetables when baking or pair with steamed veggies
  • leftovers can be stored in refrigerator for up to 7 days and reheated in the oven or microwave
  • double the recipe to make an extra casserole and freeze it for another day
  • be sure not to overcook the pasta in step 1!
Share this Recipe
Print Recipe
Baked Pasta Casserole
Vegetarian Pasta Bake with Marinara Sauce Plant Based Protein Crumbles Fresh Shredded Mozzerella Cheese Baked to Perfection #myvegetarianfamily
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Dinner
Cuisine Italian
Cook Time 45 minutes
Servings
people
Ingredients
  • 16 oz Pasta Rigatoni, Fusilli, Shells, Elbow Macaroni
  • 2 cups Shredded Mozzerella Cheese
  • 3 cups Vegetarian Marinara Sauce homemade or jar sauce
  • 10 oz Plat Based Protein Crumbles
Course Dinner
Cuisine Italian
Cook Time 45 minutes
Servings
people
Ingredients
  • 16 oz Pasta Rigatoni, Fusilli, Shells, Elbow Macaroni
  • 2 cups Shredded Mozzerella Cheese
  • 3 cups Vegetarian Marinara Sauce homemade or jar sauce
  • 10 oz Plat Based Protein Crumbles
Vegetarian Pasta Bake with Marinara Sauce Plant Based Protein Crumbles Fresh Shredded Mozzerella Cheese Baked to Perfection #myvegetarianfamily
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cook pasta according to package directions for 3 minutes less than suggested cook time, drain well, and set aside. It is important not to overcook the pasta as it will continue soften while baking and absorb more liquid from the sauce.
  2. Place plant-based protein crumbles (I use Beyond Meat Beefy Crumbles) in a medium skillet with 1 cup marinara sauce, heat for 2 minutes. Remove from heat.
  3. In a large bowl, combine the cooked pasta, cooked protein crumbles, another cup of marinara sauce, and one cup of shredded mozzarella cheese. Stir gently to combine.
  4. Place combined ingredients in a glass oven-safe casserole dish. Top with the last cup of sauce followed by the other cup of shredded mozzarella cheese.
  5. Bake in oven covered with foil on 375 degrees for 15 minutes. Uncover and cook an additional 10-15 minutes or until cheese is melted and bubbly.
Recipe Notes

*Notes*

  • options are to add cooked fresh spinach or frozen mixed vegetables when baking or pair with steamed veggies
  • leftovers can be stored in refrigerator for up to 7 days and reheated in the oven or microwave
  • double the recipe to make an extra casserole and freeze it for another day
  • be sure not to overcook the pasta in step 1!
Share this Recipe

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